Elmyriachi gets busy in Kirkwood
It seems that Elmyriachi — the recently opened Kirkwood spinoff of the Little Five Points Tex-Mex joint, Elmyr — has been having problems keeping up with demand. Last week, this message surfaced on its Facebook page: "Again ….we have run out of food. Thank you Monday peeps! Give us a day to regroup and we will try and kill it on Wednesday." Located in a former Mrs. Winner's space, the casual spot features the likes of Pad Thai burritos, build-your-own-tacos, margaritas, craft beer on tap and a large patio.
Jay-Z’s 40/40 Club at Atlanta airport
The first phase of Jay-Z's 40/40 Club opened last week with a U-shaped bar area on Concourse D at Atlanta's Hartsfield-Jackson International Airport. The full "upscale sports bar" is scheduled to open upstairs later this year. According to a press release: "The 1,500-square-foot space mirrors the design of the elite New York City 40/40 Club including big-screen televisions throughout the restaurant and bar." The menu will include signature wings, sliders, empanadas, nachos and Red Velvet cake, and the club will serve breakfast, lunch and dinner.
Le Fat set to open this summer
Guy Wong, chef/owner of Miso Izakaya, is opening a new restaurant this summer in the Westside space formerly occupied by the short-lived Yum Bunz, a quick-serve Chinese concept Wong created with Real Chow Baby founder Mike Blum. Le Fat will offer Vietnamese com (rice), bun (vermicelli), clay pots and stir-fry. "I'm looking forward to sharing flavors of Vietnam with the Westside community," Wong said in a press release. The 3,300-square-foot restaurant was designed by Smith Hanes, known for the interiors at the Optimist, Watershed on Peachtree and JCT Kitchen & Bar.
Concentrics debuts Summer Supper
Concentrics Restaurants' new Summer Supper debuts June 1, promising "copious platters of food driven by local and seasonal ingredients for $20 a person." Sundays-Thursdays throughout June, One Midtown Kitchen, Two Urban Licks, TAP, Parish and the Spence will offer family-style meals, including a starter, salad, main course and dessert, that will change weekly. On the sample menu from the Spence: beet salad with mascarpone and salsa verde; bone marrow with tuna tartare; roasted chicken with family-style sides; seasonal cobbler.
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